1/2 pound tinda (baby pumpkin) 2 medium potatoes, cut into cubes 1/2 inch ginger 1 teaspoon coriander seeds 1/4 teaspoon cumin seeds, for the paste 5 whole red chilies 1/4 teaspoon garam masala powder 3 green chile 1 1/2 teaspoon turmeric powder salt, to taste 4 tablespoons cooking oil 1 small, finely chopped tomato 1 pinch cumin seeds 2 bay leaves 1 1/2 cup water
Mix the potato with 1/2 tsp of turmeric powder and salt. Heat the oil in a pan, and fry the potato till they turn light golden brown. Remove and keep it aside.
If using fresh tinda then scrape it with a peeler and cut into 4 piece. If using canned tinda then wash it properly, and cut into 4 pieces. Add 1/2 tsp turmeric and little salt. Fry in the same oil till they turn light brown. Remove and set aside.
Grind to make a paste of ginger, coriander seeds, cumin seeds, and whole red chilli. Add bay leaf, 1/4 tsp cumin seeds (seasoning), sugar, garam masala powder to the oil in the pan. When starts spluttering, add the juice from the paste above, using a strainer.
Add the rest of the turmeric powder. Fry for 5 minutes in medium heat. Add the chopped tomato and fry till oil leaves the side of the pan. Add the salt, green chilli, fried potato and the tinda. Fry for few minutes.
Add 1 1/2 cup of water and bring to boil. Reduce heat and let it simmer for 10 minutes. Remove and serve with rice or chappati.
241 calories, 14 grams fat, 28 grams carbohydrates, 4 grams proteinper serving. This recipe is low in sodium.